魚肉加工品中における防腐剤の挙動と防腐作用に関する研究-1-

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Tylosin, an antibiotic substance of the macrolide group, has shown a marked inhibitory effect in vitro against Gram-positive bacteria, especially against Bacillus species. And, it may be used in fish sausage preparation for the purpose of preservation, since the major cause of the deterioration of fish sausage has been due to the growth of sporeforming bacilli, which are able to survive in the product after heat processing. In the present paper, the authors described some of their observations on the retention rate of active tylosin in fish sausage, measured by a cylinder plate assay using Sarcina lutea as the test organism. As indicated in Figs. 1 and 2, an abrupt decrease in the rate of recovery was obvious in fish sausage after one week??s incubation at 37C. Heat processing may play a big role in the loss of the activity of tylosin, as it is noted from Figs. 3 to 5, while a fairly good recovery of the activity was observed in raw flesh of fish. The rate of recovery of tylosin after heat processing seemed to be different with the species of fish, as shown in Table 2, and lower retention values were noticed in shark varieties. In the two separate experiments, on the other hand, conducted on starchy materials, the rate of recovery was almost near to 100%, even after heating was applied.
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